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French Dressing
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
175Calories
0 gProtein
44 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories175 kcal
Protein0 g
Carbohydrates44 g
Fiber0.1 g
Sugars42 g
Total Fat0.2 g
Saturated Fat8.4 g
Monounsaturated Fat38 g
Polyunsaturated Fat5 g
Omega-30.4 g
Cholesterol0 mg
Sodium790 mg
Potassium135 mg
Calcium20 mg
Iron0.9 mg
Magnesium3 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A7.8 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline0.6 mg
Caffeine0 mg
Water41 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 105. The excerpt below is the record exactly as published.
French Dressing Measure 2 tablespoons of powdered sugar or com sirup, ^/4 teaspoon of salt and ^ teaspoon of paprika into a bowl. Add 2 tablespoons of vinegar and stir or beat until thoroughly mixed. Then add 4 tablespoons of olive or salad oil
Cook this with the app: pantry check, scaling, and the assistant.